引用本文:	崔明仙,李妍,付睛睛,景福涛,陈希盼,张恩烁,李赞,徐晓辉,冯艳微,孙国华,李彬,王卫军,杨建敏.三种扇贝挥发性风味物质指纹图谱分析.海洋与湖沼,2022,53(3):743-758.

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三种扇贝挥发性风味物质指纹图谱分析
崔明仙¹, 李妍¹, 付睛睛¹, 景福涛², 陈希盼¹, 张恩烁¹, 李赞^1,3, 徐晓辉^1,3, 冯艳微^1,3, 孙国华^1,3, 李彬^1,3, 王卫军^1,3, 杨建敏^1,3,4
1.鲁东大学农学院山东烟台 264025;2.山东省渔业发展和资源养护总站山东济南 250013;3.烟台海育海洋科技有限公司山东烟台 264004;4.连云港赣榆佳信水产开发有限公司江苏连云港 222111

摘要:

为探究海湾扇贝(Argopecten irradians)、栉孔扇贝(Chlamys farreri)、虾夷扇贝(Patinopecten yessoensis)三种扇贝闭壳肌的挥发性风味物质差异,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术,对三种扇贝闭壳肌在新鲜(40℃)和加热(100℃)情况下进行挥发性成分分析。结果表明:在新鲜状态下,海湾扇贝(HWSB-F)、栉孔扇贝(ZKSB-F)、虾夷扇贝(XYSB-F)闭壳肌中,共定性出27种挥发性风味物质,其中醛类8种,醇类5种,酮类5种,酯类3种,以及醚类、苯类、酸类、烯类和噻唑等。在加热情况下,海湾扇贝(HWSB-C)、栉孔扇贝(ZKSB-C)、虾夷扇贝(XYSB-C)闭壳肌中共定性出52种挥发性风味物质,其中醛类20种,酯类5种,酮类7种,醇类8种,烯类4种,酸类2种,醚类2种,还包括吡嗪、胺类、苯类、含氧杂环等物质。对三种扇贝闭壳肌新鲜组和加热组指纹图谱进行分析,发现新鲜扇贝原有的挥发性风味物质加热后减少,且产生了新的其他种类的挥发性风味物质。扇贝闭壳肌加热组的挥发性风味物质种类较多,组成比较复杂,新鲜组的扇贝闭壳肌挥发性风味物质种类较少,组成简单。通过主成分分析,可在新鲜状态和加热状态下,有效区分三种扇贝闭壳肌组织。三种扇贝闭壳肌挥发性风味物质指纹图谱的建立,丰富了不同扇贝呈味物质的组成成分研究内容,证明GC-IMS技术可快速鉴别三种去壳扇贝闭壳肌的种类,为不同种扇贝闭壳肌以次充好提供检测依据。

关键词: 海湾扇贝栉孔扇贝虾夷扇贝挥发性风味物质气相-离子迁移谱

DOI：10.11693/hyhz20211100278

分类号:TS254;TS205

基金项目:国家自然科学基金项目,31402298号;山东省农业良种工程,2020LZGC016号;财政部和农业农村部:国家现代农业产业技术体系资助;江苏省“双创计划”企业创新类项目,[2019]1454号。

附件

FINGERPRINT ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN THREE SCALLOPS OF ARGOPECTEN IRRADIANS, CHLAMYS FARRERI AND PATINOPECTEN YESSOENSIS

CUI Ming-Xian¹, LI Yan¹, FU Jing-Jing¹, JING Fu-Tao², CHEN Xi-Pan¹, ZHANG En-Shuo¹, LI Zan^1,3, XU Xiao-Hui^1,3, FENG Yan-Wei^1,3, SUN Guo-Hua^1,3, LI Bin^1,3, WANG Wei-Jun^1,3, YANG Jian-Min^1,3,4

1.School of Agriculture, Ludong University, Yantai 264025, China;2.Shandong Fisheries Development and Resource Conservation Center, Jinan 250013, China;3.Yantai Haiyu Marine Science and Technology Co. Ltd., Yantai 264004, China;4.Lianyungang Ganyu Jiaxin Aquatic Product Development Co. Ltd., Lianyungang 222111, China

Abstract:

To study the difference in volatile flavor of adductor muscles among three scallops of Argopecten irradians, Chlamys farreri, Patinopecten yessoensis, adductor muscles were sampled and studied the fresh group (40 °C) and heated group (100 °C) using gas chromatography–ion mobility spectroscopy (GC-IMS) technology. Result showed that, there were 27 volatile flavor compounds (VFC) in fresh adductor muscles of A. irradians (HWSB-F), C. farreri (ZKSB-F), and P. yessoensis (XYSB-F), including 8 types of aldehyde, 5 alcohol, 5 ketone, 3 ester, ether, benzene, acid, ethylene, and thiazole. There were 52 VFC in adductor muscles of heated group of A. irradians (HWSB-C), C. farreri (ZKSB-C), P. yessoensis (XYSB-C), including 20 types of aldehyde, 5 ester, 7 ketone, 8 alcohol, 4 ethylenon, 2 acid, 2 ether, and pyrazine, amine, benzene, nitrogen heterocyclic rings. The VFC of the fresh group was reduced after being heated, from which some new but more complicated VFC were generated. The fresh group contained simpler and less types of the VFC compared with those of the heated group. Using the principal component analysis (PCA), the VFC of adductor muscles in the fresh or heated group could be distinguished effectively. The VFC fingerprints of adductor muscles of three scallops were established, which enriched the knowledge of VFC in different scallops. It is proved that GC-IMS technology can quickly identify the types of adductor muscles of the three scallops, and provide a basis for the detection of inferior adductor muscle of different kinds of scallops.

Key words: Argopecten irradians Chlamys farreri Patinopecten yessoensis volatile flavor gas chromatography-ion mobility spectroscopy